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I think you nailed it with Hot Mess to be honest! Just had all the 'too young' off flavours. Really improved after a while in the bottle. Used the MJ French Saison yeast

I've only a sample size of 2 brews, but for what its worth, both saisons I've made (an 8 & a 6%) really benefitted from prolonged aging. The 8% in particular went from "the worst thing that any human has ever produced" after about a month in the bottle, to "my god, I'm opening a brewery" after...

Yeah a lot of fruits in supermarkets are treated with bugkiller chemicals/sprays/UV light. Organic or home grown fruit should have their surface dwelling flora intact With lambics though, the romantic story is that yeast and bacteria land in the wort from the air as it cools in large open top...

Screengrab of the start of the article (with schematic):

Ah... I think you can set up a 2 week free trial and access the article. Just remember to cancel it!

Byo had an article detailing building a steam condenser https://byo.com/project/homebrew-steam-condenser/

Had a sub with them for about 10 months. Cancelled (via email with no issues) because I wasn't crazily impressed with the standard of beers or the variety of styles. Particularly the Beer52 branded bottles. The FERMENT magazine often had an interesting article or two

There's always the 5litre water bittles for less than a pound. Drill a hole in the lid for a grommet and airlock

Thanks for the link @peebee. Looks like a really useful guide Thanks for that @Dutto. That's the kind of setups was imagining. Really useful to link to the parts too (I get lost in the myriad of options available!)

Hi all, a lot/most of what I'm brewing is sour beer that spends a fair old while in glass carboys with airlock. At the moment I'm 100% bottle conditioning (but likely to go corny at some point). I'd like to be able to purge the headspace of my FV with CO2 when I check gravity readings to reduce...

Gotcha! I've a good few vials of kveik sat in my fridge too. Need to get around to brewing with it!

One thing I would say though is that kveik beers tend to benefit from underpitching! Some kveik brewers pitch as little as a spoonful per 20 odd litre batch

Yeah, I've only picked them once and it was a while back. IIRC I used secateurs to trim a few bits off and froze them. While still frozen I used a fork to remove the berries. Used mine to flavour a vodka. Came out quite well. Loads of citrus

Fair enough: I thought it originated in China. In Ireland it's classified as an INNS (invasive non-native species) too (link: https://www.rhs.org.uk/Plants/8765/Hippophae-rhamnoides/Details) and the UK's Joint Nature Conservation Committee says (emphasis mine!): [link...

But as it's a fairly invasive non native species, a bit of destruction won't be too big a deal I'd wager

Hi all, My Google-fu power is weak today, so hopefully somebody can point me in the right direction. I was reading a Michael Tonsmeire (madfermentationist) article about using wine yeasts to brew beer (link: https://byo.com/article/brewing-with-wine-yeast/), in particular using Lalvin S6U as...

I quite liked Tiny Rebel's response (https://www.tinyrebel.co.uk/news/is-beer-too-expensive/) to this 'news'

Not been able to brew since March(!), so quick update on my Sour Corner brews... L-R: A. 12 month old golden sour using wyeast 3278 Belgian Lambic blend. Rather dull to be honest. Planning to bottle a couple of bottles worth and pop the rest on some apricots for a while. OG 1.046 SG 1.008...

In a paper bag in direct sunlight for a few years. Then get brewing some Lambic :)

Scored a 33 for my cherry & blackberry Bretted Saison. First entry into a comp, so pretty happy with that. IveI stuck my scorecards on Instagram if folk are interested. I'll see if I can find a way to embed them here once I'm on my laptop. https://www.instagram.com/geigercounter120_